What a mouthful for such a simple dish! I bought a bunch of carrots a few days ago without really having a plan what to make with them yet. Roasting must be one of my favourite ways to cook carrots, I love the charred pointy end bits, the crispy green tops and of course the carrots themselves.
Roasted Honey & Lemon Glazed Carrots with Roasted Garlic, Thyme, Feta and Coriander
- 500 - 750 g carrots, scrubbed but peels left on, green tops removed, leaving 2-3 cm's (they crisp up nicely)
- 5-6 garlic cloves, skin on
- 1 tbsp olive oil
- Pepper & Salt
- Juice of 1 lemon
- 1-2 tbsp honey, to taste
- 3-4 sprigs of thyme
- To serve
- Fresh coriander
- Feta cheese
Preheat the oven to 200°C.
No need to peel the carrots, just scrub well under the tap to remove any sand, the rough skin will make the carrots crisp up extra nice and give a great texture. If the carrots are already small, leave them whole, or quarter them lengthwise like I did.
Coat the carrots and 5-6 garlic cloves with olive oil, pepper and salt.
Lay on a baking tray, add a few twigs of thyme, a squeeze of half a lemon and a drizzle honey over the top.
Roast for 20 minutes at 200°C.
after 20 minutes give it a good toss and the roast for another 10-20 minutes, the time depends on how charred you’d like them, I like mine nice and crispy. So I recommend to keep an eye on them towards the end.
Serve with an extra squeeze of lemon, some extra honey, feta, fresh coriander and some cracked black pepper.
Good to know: you can eat the crispy leafy bit, no need to remove them!